4. Coat insides of four 6-ounce ramekins with softened butter. Place in a baking dish with shallow sides. Pour custard into ramekins. Put baking dish in oven. Add water to pan until reaches halfway up sides of ramekins (this is a bain-marie). Bake about 30 minutes or until custard sets.

5. Loosen custards from ramekins by sliding a thin knife or offset spatula around side. Place a plate over ramekin and invert onto middle of plate. Repeat with other flans.

To SERVE

Drizzle olive oil and lemon juice on arugula. Add almonds and olives. Toss gently. Garnish each flan with arugula salad, making sure there are almonds and olives on each plate.